Fairy Cakes (Queen Cakes Recipe)

Fairy cakes topped with white glaze and rainbow sprinkles on a tray.

These easy Fairy Cakes, also known as queen cakes, are light British vanilla sponge cakes baked in paper cases, dipped in a glossy powdered sugar glaze, and finished with colorful sprinkles.

Course Dessert

Cuisine British

Keyword Fairy Cakes

Prep Time 15

Cook Time 13

Servings servings

Calories 253kcal

Author Jason Decker

Ingredients

4 ounces salted butter softened
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup self-rising flour
2 tablespoons milk
For the glaze:
2 cups powdered sugar
½ cup heavy cream

Instructions

Cream long enough. Three full minutes with the electric mixer traps air and gives that fairy-light texture.
Don’t overfill. Just under three tablespoons of batter per liner prevents volcano tops.
Glaze timing is key. Dip while cakes are totally cool, or the glaze will slide right off.
Swap liners for “paper cases” if you want classic British style.
Use a cookie scoop to portion batter fast and evenly—no guessing.
Double the recipe for parties; you already have the mixer out, right?

Notes

Cream long enough. Three full minutes with the electric mixer traps air and gives that fairy-light texture.
Don’t overfill. Just under three tablespoons of batter per liner prevents volcano tops.
Glaze timing is key. Dip while cakes are totally cool, or the glaze will slide right off.
Swap liners for “paper cases” if you want classic British style.
Use a cookie scoop to portion batter fast and evenly—no guessing.
Double the recipe for parties; you already have the mixer out, right?

Nutrition